Irish Brown Bread Honey (Print View)

Rustic whole wheat loaf with a touch of sweetness, served alongside creamy honey butter spread.

# Ingredient List:

→ Brown Bread

01 - 2 cups whole wheat flour
02 - 1 cup all-purpose flour
03 - 1 teaspoon baking soda
04 - 1 teaspoon salt
05 - 2 tablespoons rolled oats, plus extra for topping
06 - 2 tablespoons brown sugar
07 - 2 cups buttermilk

→ Honey Butter

08 - 1/2 cup unsalted butter, softened
09 - 2 tablespoons honey
10 - Pinch of salt

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, salt, rolled oats, and brown sugar. Mix well.
03 - Make a well in the center and pour in the buttermilk. Stir gently with a wooden spoon until a soft, shaggy dough forms. Do not overmix.
04 - Turn the dough onto a lightly floured surface. Shape into a round loaf, about 2 inches thick. Place on the prepared baking sheet or in the loaf pan.
05 - Use a sharp knife to cut a deep cross on top. Sprinkle with extra oats if desired.
06 - Bake for 35 to 40 minutes, or until golden brown and the bottom sounds hollow when tapped. Cool on a wire rack.
07 - In a small bowl, beat the softened butter, honey, and a pinch of salt until smooth and creamy.
08 - Slice the cooled bread and serve with generous dollops of honey butter.

# Expert Tips:

01 -
  • Quick and easy—no kneading or rising time required
  • Wholesome ingredients with the nutty richness of whole wheat flour
  • Traditional Irish recipe passed down through generations
  • Perfectly paired with sweet, creamy honey butter
  • Versatile enough for breakfast, lunch, or dinner
  • Golden crust with a tender, hearty crumb
02 -
  • Use fresh baking soda for the best rise—old baking soda loses its potency
  • Don't skip the deep cross cut on top—it helps the bread bake evenly and is part of the tradition
  • The bread is done when it sounds hollow when tapped on the bottom
  • Let the bread cool for at least 10 minutes before slicing to prevent crumbling
  • Make the honey butter ahead and refrigerate—it keeps for up to a week
  • Store leftover bread wrapped in a clean kitchen towel at room temperature for up to 2 days
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